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Tiny Baked Potatoes with Chervil Cream Recipe

Tiny Baked Potatoes with Chervil Cream Recipe

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Ingredients:

Serving

1 dozen small potatoes, scrubbed
1/2 cup (125 ml) creme fraiche
the leaves from 1 large bunch chervil
sea salt and freshly ground black pepper

Directions:

1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake in the center of the oven and bake until they are tender, about 30 minutes.
2. While the potatoes are baking, mince the chervil and fold it into the crème fraîche. Season to taste with salt and pepper.
3. When the potatoes are baked, remove them from the oven and split each one down the center. Gently push the ends of the potatoes together to open them up, and season them inside with salt and pepper, and a large dollop of crème fraîche. Serve the remaining crème fraîche alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0.35 Kcal (1 kJ)
Calories from fat	0.3 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Cholesterol	0.04mg	0%
Sodium	0.06mg	0%
Total Carbs	0.01g	0%
Sugars	0g	0%
Protein	0.01g	0%
Calcium	0.1mg	0%

Amount Per 100 g
Calories	279 Kcal (1168 kJ)
Calories from fat	243 Kcal
		% Daily Value*
Total Fat	27g	0%
Cholesterol	30mg	0%
Sodium	47mg	0%
Total Carbs	4g	0%
Sugars	2g	0%
Protein	4g	0%
Calcium	71mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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